Improving Nham Hed Quality and Safety through Co-Starter Fermentation with Lactiplantibacillus plantarum NH48/12 and Saccharomyces cerevisiae TISTR 5110
DOI:
https://doi.org/10.48048/tis.2025.10206Keywords:
Lactiplantibacillus plantarum NH48/12, Saccharomyces cerevisiae TISTR 5110, Nham Hed, Co-starter fermentation, Microbial safety, Volatile compounds, Sensory qualityAbstract
This study evaluated the effects of Lactiplantibacillus plantarum NH48/12 and Saccharomyces cerevisiae TISTR 5110 as co-starter cultures in Nham Hed fermentation, focusing on fermentation dynamics, microbial stability, biochemical composition, and sensory characteristics. The addition of L. plantarum NH48/12 at 4% (w/w) significantly enhanced acidification, rapidly reducing pH within 24 hours and promoting lactic acid bacteria (LAB) proliferation. Co-starter fermentation with S. cerevisiae TISTR 5110 accelerated yeast establishment, reaching 8 log CFU/g within 2 days but did not significantly affect pH, acidity, or LAB populations. Free amino acid (FAA) analysis revealed increased levels of key flavor-enhancing amino acids, while volatile organic compound (VOC) profiling identified 2 unique compounds—butanoic acid, ethyl ester, and benzeneacetaldehyde—exclusively in co-starter fermented samples, contributing to improved aroma and taste. Microbiological safety assessment confirmed the absence of Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, and Salmonella spp., indicating the effectiveness of fermentation conditions in controlling pathogens. Sensory evaluation showed that co-starter fermentation significantly improved odor, taste, and overall consumer acceptance. These findings support the application of co-starter cultures to enhance fermentation efficiency, product quality, and safety in Nham Hed production. Future studies should investigate the biochemical pathways involved in flavor development to further optimize fermentation conditions.
HIGHLIGHTS
- L. plantarum NH48/12 at 4 % w/w significantly accelerated acidification, reducing pH within 24 h and promoting LAB proliferation.
- Co-starter fermentation with S. cerevisiae TISTR 5110 facilitated rapid yeast growth (8 log CFU/g in 2 days) without significantly affecting pH, acidity, or LAB populations.
- Free amino acid (FAA) analysis showed an increase in key flavor-enhancing amino acids while volatile organic compound (VOC) profiling identified butanoic acid, ethyl ester, and benzeneacetaldehyde contributing to superior aroma and taste.
- Fermentation effectively inhibited foodborne pathogens including E. coli, S. aureus, C. perfringens, B. cereus, and Salmonella sp., ensuring product safety.
- Sensory evaluation confirmed significant improvements in odor, taste, and overall acceptance supporting co-starter cultures as a promising approach to improving fermentation efficiency, product quality, and safety in Nham Hed production.
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